Pin it My neighbor came back from Louisiana with a jar of Cajun seasoning and challenged me to make something that wasn't gumbo. I had roasted peppers sitting in the fridge and a craving for something creamy, so I threw together this pasta on a rainy Tuesday night. The kitchen smelled like a smoky jazz club, and by the time I twirled the first forkful, I knew this was going into regular rotation. It's the kind of dish that makes you close your eyes and sigh a little.
I made this for a small dinner party once, and my friend who claims to hate spicy food ate two helpings. She kept saying it wasn't really spicy, just flavorful, which is exactly the balance I was hoping for. We ended up sitting around the table long after the plates were empty, talking and laughing. That's when I realized this dish doesn't just feed people, it keeps them at the table.
Ingredients
- Penne or fettuccine (350 g): Penne holds the sauce in its ridges, while fettuccine wraps it around each strand, pick whichever shape makes you happiest.
- Red bell peppers (2 large, roasted): Roasting them brings out a smoky sweetness that balances the spice, and you can do this over a flame or under the broiler until the skin blisters.
- Yellow onion (1 small, finely chopped): It melts into the sauce and adds a quiet depth that you don't really notice until it's missing.
- Garlic (2 cloves, minced): Fresh garlic is key here, it blooms in the oil and fills the kitchen with that unmistakable warmth.
- Olive oil (2 tbsp): This is your flavor base, use something fruity and good because it carries everything else.
- Cajun seasoning (1 tbsp): The heart of this dish, a blend of paprika, cayenne, garlic powder, and herbs that brings the Louisiana vibe home.
- Smoked paprika (1 tsp): Adds a campfire echo to the sauce, like a whisper of wood smoke in every bite.
- Heavy cream (200 ml): This is what makes the sauce cling and coat, turning sharp spices into something luxurious.
- Vegetable broth (60 ml): Thins the cream just enough so it doesn't feel heavy, and adds a savory backbone.
- Parmesan cheese (60 g, freshly grated): Freshly grated melts smoother and tastes sharper, the pre-shredded stuff just doesn't hit the same.
- Fresh parsley (2 tbsp, chopped): A bright green finish that cuts through the richness and makes the plate look alive.
Instructions
- Boil the pasta:
- Get a large pot of salted water rolling at a full boil, then drop in your pasta and cook it until it's al dente with just a little bite left. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting your sauce later.
- Sauté the aromatics:
- While the pasta bubbles away, heat olive oil in a large skillet over medium heat and toss in the chopped onion. Let it soften for about 3 minutes, stirring occasionally, until it turns translucent and sweet.
- Bloom the garlic:
- Add the minced garlic to the skillet and stir for about a minute, just until the smell makes you lean over the pan and inhale. Don't let it brown or it'll turn bitter.
- Toast the spices:
- Sprinkle in the Cajun seasoning and smoked paprika, stirring them into the oil for about 30 seconds. This step wakes up the spices and makes them bloom, releasing all their smoky, peppery magic.
- Add the peppers:
- Toss in your roasted bell pepper slices and let them mingle with the spices for 2 minutes. They'll start to soak up all that flavor and release their own sweet juices.
- Build the sauce:
- Pour in the cream and vegetable broth, stirring everything together until it's smooth and combined. Let it simmer gently for 3 to 4 minutes, watching it thicken just slightly as the bubbles roll lazily across the surface.
- Finish with cheese:
- Stir in the grated Parmesan, salt, and black pepper, mixing until the cheese melts into the sauce and everything turns silky. If it looks too thick, add a splash of that reserved pasta water and stir until it loosens up.
- Toss and coat:
- Add the drained pasta to the skillet and toss it gently with the sauce, making sure every piece gets coated. Let it warm together for a minute or two so the flavors really marry.
- Serve hot:
- Plate it up immediately, scattering fresh parsley over the top and grating a little extra Parmesan on each serving. Serve it while it's still steaming and the sauce is clinging to every curve of pasta.
Pin it One evening I brought this to a potluck, and someone asked if I'd ordered it from a restaurant. I laughed and said no, it's just peppers and cream and a little heat, but that compliment stuck with me. It reminded me that cooking doesn't have to be complicated to feel special, sometimes the simplest combinations are the ones people remember.
Choosing Your Pasta Shape
Penne is my go-to because the ridges grab onto every bit of sauce, but fettuccine makes this feel more elegant and romantic, like something you'd twirl slowly while talking by candlelight. If you're gluten-free, use a good quality rice or chickpea pasta and cook it a minute less than the package says so it doesn't turn mushy. The shape matters less than the texture, you want something with enough body to hold up to that creamy, spiced sauce without falling apart.
Making It Your Own
I've tossed in grilled chicken sliced thin, and I've stirred through sautéed shrimp for a coastal twist. Both work beautifully, just season them with a pinch of Cajun spice before cooking so they match the vibe of the sauce. You can also throw in some baby spinach at the end, it wilts right into the cream and adds color without changing the flavor. This recipe is forgiving, it bends to whatever you have on hand or whatever mood you're in.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the sauce thickens as it sits. When you reheat it, add a splash of milk or broth and warm it gently on the stove, stirring often so the cream doesn't break. I don't recommend freezing this one, cream sauces can separate and turn grainy when thawed, and nobody wants that. If you know you'll have leftovers, undercook the pasta just slightly so it doesn't turn to mush on day two.
- Reheat on low heat with a little extra liquid to bring the sauce back to life.
- Store the pasta and sauce together so the flavors keep mingling overnight.
- Top with fresh Parmesan and parsley right before serving to make it feel like a new meal.
Pin it This pasta has become my answer to gray days and long weeks, the kind of meal that feels like a small celebration even when it's just me and a bowl. I hope it fills your kitchen with the same warmth it's brought to mine.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the Cajun cream sauce up to 2 days in advance and store it in the refrigerator. Reheat gently over medium-low heat before tossing with freshly cooked pasta to maintain the best texture and flavor.
- → How can I adjust the spice level?
Start with 1 tablespoon of Cajun seasoning and add more to taste. You can also reduce the smoked paprika or omit it entirely. Remember that the heat develops as the spices cook, so taste as you go and adjust accordingly.
- → What can I substitute for heavy cream?
Use coconut cream, cashew cream, or dairy-free alternatives for a lighter or plant-based version. Half-and-half works too, though the sauce will be slightly less rich. Adjust the broth ratio if needed to achieve your desired consistency.
- → Can I use fresh bell peppers instead of roasted?
Absolutely. Slice fresh bell peppers and sauté them in the skillet until tender, about 5–7 minutes, before adding the cream. Roasted peppers offer deeper flavor, but fresh peppers work well and add a pleasant texture contrast.
- → What protein options pair well with this dish?
Grilled or pan-seared chicken breast, shrimp, or Italian sausage complement the Cajun flavors beautifully. Add cooked protein in the final step and warm through gently. For vegetarian versions, consider adding sautéed mushrooms or white beans for heartiness.
- → How do I prevent the sauce from breaking or separating?
Keep the heat at medium or medium-low throughout cooking. Add cream slowly and stir constantly. If the sauce appears to separate, remove it from heat and whisk in a splash of pasta water or broth. Avoid boiling aggressively once cream is added.